Pesto Zoodles with Roasted Broccoli and Crispy Potatoes

Pesto Zoodles with Roasted Broccoli and Crispy Potatoes is a meatless main FULL of flavor! Zoodles, roasted broccoli, and crispy yellow potatoes are tossed in a cilantro/parsley/pine nut/pepita pesto sauce. A great Meatless Monday option!

True story – I didn’t know I liked pesto till I whipped up this zoodle dish (surely, you’ve read about my love for zoodles before) a few weeks ago!

This super flavorful pesto – made from cilantro, parsley, pine nuts, pepitas, parmesan, and garlic (aka what I happened to have on hand when I decided to try my hand at pesto HAHA) – comes together in seconds with the help of a food processor.

Seriously, guys. It couldn’t be easier.

Now because I could talk all day about texture of foods (I like TONS of different textures in my dishes), I roasted baby yellow potatoes (crispy, buttery) and broccoli (savory) to throw into the mix.

Not to mention, upping the veggie quotient is always a good thing!

I like when my zoodles retain some crunch, so I toss the roasted veggies right on top of the raw zoodles and let their heat kind of “cook” my zoodles. If you prefer a softer/cooked zoodle, simply toss the mixture into a skillet and warm over medium heat for a few minutes to let everything soften up.

Either way tastes good!

Top with more parmesan cheese, if desired. I didn’t photograph any lemon with this dish, but I like a squeeze of lemon juice or a sprinkle of lemon zest on top of my pesto zoodles with roasted broccoli and crispy potatoes. Highly recommend!

In large bowl, toss zucchini noodles with roasted broccoli, potatoes, and pesto.

Notes

I find that if you top the zoodles with the roasted vegetables and allow them to sit a few minutes, the heat from the vegetables will slightly soften the zoodles, but they will still be raw/crunchy.If you prefer a softer texture to your zoodle, transfer the mixture to a saute pan and warm over medium heat about 5 minutes, stirring often.

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